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A great way to use VAST QUANTITIES of garden harvest: beans, zucchini, cucumbers, tomatoes, radishes, broccoli stems. ANYTHING! Keeps for several days in fridge, and actually tastes better as time goes on… A note: all quantities are variable. 1 lb, 2 lb, whatever. Just make enough salad dressing to suit your taste.
Ingredient list and quantities are a starting point only! That’s because this salad was designed by me to use up insane amounts of whatever is growing in the garden without having to eat it steamed and buttered every night.
The salad can be made as a side dish without the meat, couscous and garbanzos, too. The magic is the dressing, which works on anything.
So make as much as you need to suit your own taste. I go very light on the oil, adding only enough to make the emulsion thick and therefore use less so I can eat more! You can add lots more oil to make it go further.
PREPARE ICE BATH in sink by filling a large bowl with cold water and ice.
STEAM OR BOIL VEGGIES THAT NEED COOKING:
I steam or boil (in generously salted water) beans, zucchini and corn all together. Until just barely cooked. Overcooking is to be avoided at all costs. You want the veggies to retain a crunch without being too tough.
IMMEDIATELY drain veggies and plunge into ice bath. This is an essential step to retain the bright green colors and the crunch of the beans and zucchini.
DRAIN AND DRY, THEN CHOP all veggies to desired size. For this recipe I like to cut the longer beans into 1-2 inch pieces. Same for zucchini. Cut the corn off the cob. Put them all into a large bowl. Add garbanzos, tomatoes and anything else you need to get rid of.
SELECT AND CHOP OR CRUMBLE CHEESE. Mix in with veggies. ADD BACON if using.
MAKE DRESSING: stir vinegar, honey and Dijon together with a wire whisk. Add olive oil in a slow stream while constantly and vigorously whisking. About the time your arm wants to fall off, you will have a magical thick blend of dressing heaven. (As noted above, you can add up to a cup of olive oil to 1/4 c balsamic. I add as little as I need to get the desired thick consistency in order to keep fat and calories down.) Add to veggies and chill.
IMMEDIATELY BEFORE SERVING, julienne basil and mint and sprinkle over salad, cook couscous and grill meat. I serve it separately for my kids, but if I were to make for adults, I would put it all together.
SALT AND PEPPER TO TASTE.
Experiment and comment your additions/modifications!
The perfect hearty salad for fall!
This warm spinach salad is a healthy, hearty meal that’s perfect any time of day!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!